Archive for the ‘Recipes’ Category
It does not get much easier than this:
- Wash and cut slits into a tomato. I prefer the black-green ones but any tomato with rich flavour will do.
- Slice a soft cheese such as bocconcini into wedges and insert into tomato slits.
- Place on a plate with full flavoured greens like arugula and basil. Drizzle a little vinegar .
Preparation time: about two minutes.
When the summer is hot, as it is at the moment, I usually keep a melon seeded and cut into ready-to-eat-pieces in the Frigidaire.
I arrived home from the gym hungry and craving something cold, and filling. There was not much cold in the house at the time but I did have cantaloupe and bocconcini. I made my own variation of a Caprese salad by putting a little balsamic glaze on top; a healthy instant cool-down.
For those concerned that this is insufficient to restore one after a heavy workout I recommend a cheeseburger for dessert.
I like tartare sauce; I always have. I eat it with fish and seafood, but for the ultimate treat, with steak tartare.
Most recipes, including this one, are based on the classic combination of mayonnaise and finely chopped ingredients. My variation is to use the capers whole and coarsely chop everything else. Warning; do not substitute relish for pickled cucumber. This is not a family secret recipe handed down over generations. I dreamed it up and whipped it up for the first time about ten years ago. It is named after my initial reaction to my first taste.
- 45 g (3 tbsp) Whole capers
- 45 g (3 tbsp) Red onion
- 45 g (3 tbsp) Pickled cucumber or dill pickle
- 30 g (2 tbsp) Parsley
- 75 g (5 tbsp) Mayonnaise
Coarsely chop the onion, cucumber and parsley so that the pieces are about the size of a caper. Mix all ingredients and chill in a refrigerator for a few hours, preferably overnight. Keep cool at all times, that applies to both you and the sauce. Serves one (if you’re fast.)
Did I mention that if you substitute relish for pickled cucumber a bolt of lightning will vaporise your barbecue?